On Thursdays I have to use my crock pot for dinner. My husband can usually be home while I prepare dinner but not on Thursdays. So, for this semester we have Crock Pot Thursdays! (Sorry about the ugly picture – that was all that was left over.)
I have been trying to find a good chicken recipe for the crock pot. I think my crock pot cooks at a higher temperature so many times my chicken is dry. Today I decided not to put the chicken in until about 12pm. It was definitely a lot better.
I found this Brown Sugar Chicken recipe from A Year of Slow Cooking. My chicken was defrosted but there was still an icy coating on it (it wasn’t freezer burnt 
) so I think it diluted the juice it was cooking in. I needed to add some more flavor to it and I was very happy with the results.
Crock Pot Hawaiian Chicken
- 3 large chicken breasts (You could also probably use thighs)
- 1 cup brown sugar
- 1/4 cup lemon-lime soda
- 2/3 cup vinegar (I know it’s weird but it works)
- 3 garlic cloves, chopped
- 2 Tablespoons soy sauce
- 1/2 tsp ground black pepper
- 1 cup of pineapple juice (use what’s in the can)
- 6 pineapple rings (you could probably use any kind of pineapple)
Put the chicken in the crock pot. Mix all the ingredients, except the pineapple rings, in a bowl and pour over the chicken. I cooked it on high for an hour and on low for 3 hours. When you are about an hour from serving this add your pineapples.
Serve it over rice and enjoy.
This is going to be a new favorite recipe in our house. The chicken fell apart but it was not dry at all! I love all the juice it had.
You may also like some of my other recipes.
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